Chorizo Bene Recipe

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash roughly with a fork so there are small chunks left. Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon sea salt and 1 teaspoon black pepper. Stir to combine and set aside at room temperature.

Cook the chorizo

Heat a medium skillet over medium heat. Add 1 tablespoon unsalted butter. Add 10 oz loose chorizo and break up with a spatula. Cook until fully browned and some fat renders, about 6–8 minutes. Transfer to a paper-towel–lined plate and reserve the rendered fat in the skillet.

Poach the eggs

Bring 4 cups water and 1 tablespoon white vinegar to a gentle simmer in a wide shallow pot. Reduce heat so the surface is barely moving (tiny bubbles). Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slip one egg into the center; poach 3–3.5 minutes for a runny yolk, or 4 minutes for slightly firmer. Remove with a slotted spoon and rest on a towel-lined plate. Repeat with remaining eggs. Season poached eggs lightly with a pinch of kosher salt.

Prepare an improvised hollandaise

Set a small heatproof bowl over (not touching) a simmering pot of water (double-boiler). Add 3 egg yolks and 1 teaspoon cold water to the bowl and whisk constantly until the yolks become pale and slightly thickened, about 2–3 minutes.

Very slowly stream in the 6 tablespoons melted butter, whisking constantly so the sauce emulsifies. If it begins to thicken too quickly or seize, remove from heat and whisk in a teaspoon or two of warm water to loosen and then continue adding butter slowly.

Stir in 3 oz grated pepper jack until melted and completely incorporated. Add 1 tablespoon lime juice, 1 minced jalapeño, 1 teaspoon smoked paprika and 1 teaspoon salt. Taste and adjust seasoning. Keep the hollandaise warm over the warm (not hot) water while finishing assembly; whisk occasionally to maintain texture. If sauce gets too thick, whisk in a teaspoon of warm water.

Combine 1 cup diced pineapple, 1 diced roma tomato, 2 tablespoons diced red onion, 2 tablespoons chopped cilantro and 1 teaspoon minced jalapeño in a small bowl. Add 1 tablespoon lime juice and 1/2 teaspoon sea salt. Stir, taste and adjust lime or salt if needed. Refrigerate briefly while you toast bread and finish eggs.

Toast 2 English muffin halves (or bread) and spread with the 1 tablespoon butter while hot.

On each toasted half, spread a thick layer of the mashed avocado (about half of the mixture per two halves). Top the avocado with an even portion of the cooked chorizo (divide chorizo between the two halves).

Place a poached egg on top of the chorizo of each half.

Ladle 2–3 tablespoons of the warm pepper jack jalapeño hollandaise over each poached egg so it drapes over the yolk and chorizo.

Spoon a generous tablespoon of pineapple pico beside or on top of each stack for a bright contrast.

Garnish with microgreens or cilantro leaves and optional sliced jalapeño. Serve immediately.